1. Preheat oven to 350°. Mix together oats, cereal, and sesame seeds; spread on a baking sheet and toast in oven, about 10 minutes. Transfer to a large mixing bowl. Add chopped dates, almonds, and wheat germ. Toss with hands until well-mixed, breaking up clumps.

2. In a small saucepan set over medium heat, melt butter, or heat oil. Add agave nectar or honey, stirring until bubbly. Stir in almond butter and cinnamon until smooth. Pour into dry ingredients and mix together quickly.

3. Press mixture into a 9x13-inch pan. Cover and refrigerate at least 4 hours. Cut into bars and wrap separately in waxed paper. Store in refrigerator.